- 2 teaspoons oil
- 1 medium yellow onion peeled and finely chopped
- 4 stalks celery with leaves, finely chopped
- 1-2 hot cherry peppers or Fresno chilis optional, or use crushed red pepper to taste
- 4 cloves garlic peeled and minced
- Salt and pepper to taste
- 4-5 cups no-sodium chicken stock
- 4 sprigs thyme
- 2 large Yukon gold potatoes
- 16 ounces smoked trout fillets
- ¾ cup heavy cream
- A few shakes of paprika
- Chopped fresh chives optional
- Warm crusty bread
Cook the Vegetables:
Heat the oil in a pot over medium heat until hot. Add the onions and celery (with leaves) and season lightly with salt and pepper. Cook, stirring regularly, until softened and beginning to turn deep golden brown, about 10 minutes. Add the pepper and garlic and cook an additional 45 seconds until fragrant.
Start the Chowder:
Pour the stock into the pot and scrape up any browned bits stuck to the bottom. Add the potatoes, whole thyme sprigs, and a few shakes of paprika, if desired. Bring to a boil and then reduce heat to medium-low and cook for 20-25 minutes or until the potatoes are fork-tender. If the potatoes absorb too much liquid or it seems like there’s not enough broth, add a bit more water in half cup increments.
Finish the Chowder:
Add the flaked trout and heavy cream and cook for 5-6 minutes or until warmed through. Taste and season to your preferences, adding salt, pepper, crushed red pepper, or paprika as desired. Remove and discard the thyme sprigs.
To Serve the Creamy Smoked Trout Chowder:
Calories: 315kcal | Carbohydrates: 14g | Protein: 22g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 145mg | Sodium: 88mg | Potassium: 727mg | Fiber: 2g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg